What is Mexican street corn salad? It is actually called esquites and is an alternative way to serve to Mexican street corn (elote) which is a popular snack sold by vendors in Mexico. The corn on the cob is grilled, then while still on the cob, the corn is coated with a mixture of cotija cheese, mayo, sour cream, chili powder, lime and then coated with more cheese. Eating Mexican Street Corn is really fun, but it can be messy and some find it difficult to eat. So, our dietitian Kaitlin Williams Eckstein put together a recipe for esquites so that you can enjoy the flavors and eat it with a fork! It is just as delicious as the traditional elote street corn. Using greek yogurt for part of the mayo sauce decreases the saturated fat content of this tasty dish.
Try this recipe for your next side dish served at a potluck or picnic during the summer months!
Mexican Street Corn Salad (Esquites)
- 6 husks corn husked
- 1 1/2 Tbsp Mayonnaise
- 1 1/2 Tbsp Greek yogurt plain
- 1 Tbsp chipotle in adobo minced
- 1 Tbsp cilantro chopped, plus extra for garnish
- 1/2 lime juiced
- 1/2 jalapeno minced, remove seeds for less spice
- 1/3 cup queso fresco crumbled
- 1 pinch salt
- Heat grill to medium high heat. Place corn on the grill, turning occasionally until softened and slightly charred, about 10 minutes.
- Cut kernels from the cob and place in bowl, set aside. In a small bowl, mix together mayo, yogurt, chipotle, cilantro, and lime juice.
- Add mayo mixture, jalapeno, queso fresco, and salt to the corn. Gently stir until combined. Sprinkle with additional cilantro and serve!
Other recipes that you might enjoy that contain corn are:
Nutrition info is approximate and may contain errors.
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.